Pantry Shelf Salmon Chowder Recipes

NORTHWEST SALMON CHOWDER

I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington

Provided by Taste of Home

Categories Dinner Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Northwest Salmon Chowder image

Steps:

In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

Ingredients

1/2 cup each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
Optional: crumbled cooked bacon, chives and cracked black pepper

PANTRY-SHELF SALMON CHOWDER

My family enjoys homemade soup, but I don't always have the time to make it from scratch. This simple recipe calls for ingredients I can keep on hand, so I can serve steaming bowls of chowder in a hurry.-Kathryn Awe, International Falls, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Pantry-Shelf Salmon Chowder image

Steps:

In a large saucepan, saute onion in butter until tender. Stir in the soup, milk and corn; bring to a boil. Reduce heat; add salmon and parsley. Simmer, uncovered, until heated through.

Nutrition Facts : Calories 295 calories, Fat 13g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 1212mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.

Ingredients

1 small onion, thinly sliced
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/3 cups milk
1 can (15 ounces) cream-style corn
1 can (7-1/2 ounces) salmon, drained, bones and skin removed
1 tablespoon minced fresh parsley

NO WORK SALMON CHOWDER

Provided by Food Network

Categories appetizer

Time 25m

Number Of Ingredients 7

No Work Salmon Chowder image

Steps:

Combine salmon, corn, tomatoes, clam juice and rice. Cover and simmer for 20 minutes until rice is tender; season with salt and pepper and garnish with scallion.

Ingredients

7 ounce can salmon drained
1 cup thawed frozen corn kernels
14 1/2 ounce can Italian style stewed tomatoes
8 ounce bottle clam juice
1/4 cup long grain rice
Salt and pepper
Green onion, thinly sliced

SALMON CHOWDER

This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables make for a hearty and satisfying dinner.This recipe is from Lucinda Scala Quinn, and it appears on the Martha Stewart Living digital magazine for iPad.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Serves 6

Number Of Ingredients 10

Salmon Chowder image

Steps:

Heat butter in a medium stockpot over medium-low heat. Cook leek and red onion until soft, 6 to 8 minutes. Season with 1 teaspoon salt. Stir in potatoes and carrots. Add stock and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, 6 to 8 minutes.
Add salmon and simmer until opaque, about 3 minutes. Stir in cream to heat through. Stir in dill, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Chowder can be refrigerated for up to 2 days. Reheat before serving.

Ingredients

2 tablespoons unsalted butter
1 leek, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well
1 red onion, quartered and thinly sliced
Coarse salt and freshly ground white pepper
3 small Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
2 carrots, halved lengthwise and thinly sliced
6 cups store-bought low-sodium fish stock or Lucinda Scala Quinn's Homemade Fish Stock
12 ounces skinless salmon, cut into 3/4-inch cubes
1/2 cup heavy cream
1 tablespoon chopped fresh dill

PANTRY SHELF SALMON CHOWDER

The salmon chowder could not be simpler to make,,if you can open a can you can make it in a few minutes and it is tasty.

Provided by Marian Arbour

Categories Chowders

Time 30m

Number Of Ingredients 7

Pantry Shelf Salmon Chowder image

Steps:

1. In saucepan saute the onion in the butter until tender stir in remaining ingredients and heat through..

Ingredients

1 medium onion cut in half and sliced thin
1 Tbsp butter
1 can(s) {10-3/4 ounce} cream of celery soup
1 1/3 c milk
1 can(s) {7-1/2 ounce} drained salmon bones removed
1 can(s) {15 ounce} cream style corn
1 Tbsp minced fresh parsley

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Web Mar 10, 2020 A simple Salmon Chowder recipe using fresh salmon and fennel bulb, that can be made in about …
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Heat oil over medium heat, and saute onion, fennel and celery until fragrant, 5-6 minutes. Add garlic, fennel seeds, thyme and saute two more minutes, stirring. Add the smoked paprika.
Add vermouth, and cook it off, about 1-2 minutes. Add stock, salt, thyme and bay, and bring to a simmer over high heat. Add potatoes and stir. Bring to a simmer, cover and simmer over med-low heat until tender, about 8-10 minutes (check at 7 mins, be careful to not overcook). While this is cooking prep the salmon.
Cut salmon into 2-inch pieces, removing any of the brown fat ( see notes) and bones. Sprinkle lightly with salt.
Once the potatoes are just fork-tender, add the milk and bring to a low simmer (do not boil) and add the salmon, gently poaching it in the soup for just about 2 minutes. Turn heat off. Fish will continue to cook. If you continue to simmer the soup any longer it may cause a slight curdling. ( Don’t worry, it’s still edible, but not as pretty.) Flake the fish apart, into bite-sized pieces, with a fork.

Pantry Shelf Salmon Chowder Recipes

NORTHWEST SALMON CHOWDER

PANTRY-SHELF SALMON CHOWDER

My family enjoys homemade soup, but I don't always have the time to make it from scratch. This simple recipe calls for ingredients I can keep on hand, so I can serve steaming bowls of chowder in a hurry.-Kathryn Awe, International Falls, Minnesota

NO WORK SALMON CHOWDER

SALMON CHOWDER

This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables make for a hearty and satisfying dinner.This recipe is from Lucinda Scala Quinn, and it appears on the Martha Stewart Living digital magazine for iPad.

PANTRY SHELF SALMON CHOWDER

The salmon chowder could not be simpler to make,,if you can open a can you can make it in a few minutes and it is tasty.

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